Barrel Aged Rock & Rye
Photo by Briana Brough

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1 cocktail

  • 3 ounces barrel-aged rye whiskey with horehound candy
  • 3 dashes of Peychaud’s Bitters
  • 3 ounces steaming water
  • Dollop of maple syrup meringue (recipe follows)
  • Rock candy on a stick for garnish
  • Star anise for garnish
  • Maple Syrup Meringue
  • 1 egg white
  • 1-2 teaspoon maple syrup
  1. Pour barrel-aged rye whiskey and bitters into a mixing glass.
  2. Add steaming water and ignite the mixture, warming the contents thoroughly (drink is served warm) with two handled tankards pouring back and forth from each glass.
  3. Pour into a cocktail glass and top with a dollop of maple syrup meringue. Add rock candy on a stick and a
  4. piece of star anise. Drink and enjoy!

Maple Syrup Meringue / Shake egg white with maple syrup in a Boston shaker until thick.

  • from Gary Crunkleton of The Crunkleton, Chapel Hill, NC

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